Raspberry Hearts

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Pass the cocoa powder, flour and baking powder through a sieve. Cream soft butter. Stir in egg, 75 g icing sugar and vanillin sugar. Gradually knead the flour mixture into the fat mass with the dough hooks of the hand mixer. Then quickly knead with your hands to a smooth dough.

2. 2

   Press dough flat, wrap in foil and refrigerate for approx. 1 hour. Roll out the dough thinly on a floured work surface and cut out about 40 hearts with a cookie cutter. Place on 1-2 baking trays lined with baking paper and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for approx. 10 minutes. Let cool off on a cake rack. Mix the remaining icing sugar, 2 tablespoons of jelly and lemon juice to a smooth glaze. Spread half of the hearts with it and let them dry on a cake rack. Heat the rest of the jelly while stirring. Let it cool down a little and spread the rest of the hearts with it. Put one heart coated with icing on each heart coated with jelly.

3. 3

   Spread half of the hearts with it and let them dry on a cake rack. Heat the rest of the jelly while stirring. Let it cool down a little and spread the rest of the hearts with it. Put one heart coated with icing on each heart coated with jelly. Decorate the centre of the biscuits with some jelly as desired. Makes about 20 pieces

4. 4

   Preparation time approx. 35 minutes (without waiting time)

Nutrition Facts

KCAL
140 kcal

CARBS
17 g

FATS
10 g

PROTEINS
1 g